I love herbs and spices. The smell of them have a way of reminding you of memories, home, or special events. The smell of peppermint reminds me of late September and walks in the woods, were I grew up. The smell of chili and cumin reminds me of my father cooking a large pot of pollo mole (chicken and gravy.) Let's not forget all those wonderful smells of Christmas. Tell me what season pops into your head when you think of Christmas.
While buying an envelope or bottle of season blends can be quite handy making your own fresh blend can provide moments of creativeness, a blend tweaked to your personal needs, and best of all provide one of those many ingredients that make a house a home of warmth.
The following are some of my favorite blends that meet our households allergy-free needs.
½ c chili powder
2 T cumin powder
4 tsp each:
2 tsp sugar
To blend either run through a coffee grinder for a few seconds. If you don't have a coffee grinder place ingredients in a tightly closed jar. You will need a jar with twice the room than the space the ingredients are taking up. Now, shake well.
For mild flavor, use 1 tablespoon in a pound of ground beef or 2 cups of beans for vegan. 2 tablespoons for a spicier version.
2 tablespoons each:
Optional 1 teaspoon of chili pepper flakes.*
Run all item through a food possessor or coffee grinder.
* pepper flakes is a part of the original recipe, but I can't have it so I omit it.
Garlic, onion, and black pepper are stand by flavors in cooking. Since I cant have any of them it became a struggle to find a replacement. I came up with:
Colleens Cooking Concoction
4 tsp Allspice powder
2 tsp Celery seed
2 tsp ground Mustard
1 tsp Thyme leaves
Grind in coffee blender until it is a fine powder.
Only 1-2 tsp are needed in your protein choice.
Pumpkin Spice MixMix the following in a jar:
- 1/3 cup ground cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon ground nutmeg or mace
- 1-1/2 teaspoons ground cloves
- 1-1/2 teaspoons ground allspice.
Finally this is my corn-free baking powder recipe.
2/3 cup starch (arrowroot,or kuzu)
2/3 cup cream of tartar
1/3 cup baking soda
In a large bowl mix all ingredients well. Being well blended is important to the function and the storage of baking powder. Store in a pint jar. Use it as you would prepackaged baking powder.